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Sunday, October 4, 2009

Australian Busters

From the kitchen of One Perfect Bite...Saturday is the day I set aside to market and visit the farms that provide our fruits and vegetables. This afternoon we added an additional, though pleasant, stop to our usual itinerary. Detering Orchard was having its annual harvest extravaganza. We never miss it. The immediate world is invited to the Detering's party and everything from food to hayrides and face painting is free. I wrote about the event last year and if you'd like to know more about this wonderful man you'll find part of his story here. Bob and I, of course, overate, so to remedy the afternoon's caloric excesses we decided to have a light supper. I pulled out a couple of old recipes and decided to go with a roasted tomato soup, a salad and a real treat call Australian Busters. Busters are savory biscuits or crackers that were given this unusual name because when eaten without caution they become belt busters. They are made from a cheesy dough that is very much like the dough used to make a pie. The dough is rolled and cut and baked in much the same way. They are really simple to do, very fattening and absolutely delicious with any non-creamy soup. I like to serve them as soon as they come from the oven, but they will keep in an airtight container for several days. As with most simple recipes, it's important to use the best ingredients you can get your hands on. I made these with European butter and an aged Oregon Cheddar cheese. The busters are also delicious when made with a shredded Asiago or Parmesan cheese. Herbs can also be added. I've had this recipe for a very long time. It originally appeared in the New York Times. If you are looking for a simple something to serve at your next souper supper, I hope you'll give these a try. Here's the recipe.

Directions:1) Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Spray with nonstick cooking spray. Set a side.2) Place the flour and salt in a medium bowl. Add butter. Rub butter into flour with tips of fingers until particles are very small. Still using your fingers, mix in the cheese. Stir in water and cayenne pepper with a fork. Turn onto a lightly floured work surface and roll dough out to 1/4-inch thickness. Cut into 3-inch rounds and place on baking sheet. Collect and re-roll scraps as required. Prick each biscuit 10 times with tines of a sharp fork.3) Bake for 15 minutes. Remove from oven. Let sit in pan for 5 minutes before transferring to wire rack to cool. Yield: 16 biscuits.

42 comments
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I love cheese crackers but have never made them from scratch. These look so do-able to me that I must make these. Oh my gosh, I have an idea that once I started I would not be able to stop. Where are my stretch pants LOL

Oh I love this! Your DH is so lucky to have a cook like you. Does he know it? :) I make a very similar cracker only I add crushed up rice chex to the dough for a bit more crunch. I serve it with brunswick stew in the fall for one of our very favorite cool weather meals. Always a treat to visit your blog.

Mary, Thank you so much for visiting! These busters look SO DELICIOUS! They're making me very hungry...I'll be right over! (These look similar to the ones we get at Red Lobster which are very yummy!) You have a beautiful family! Loved all the pictures and am so glad you shared them! I've signed on to follow!

These sound delicious. I love your Saturday escapades to the market. Mister Linky is up and ready for this week's Crock Pot Wednesday. Thanks so much for participating last week. I hope to see you again this week. Thanks a bunch. Debbie.

Wow! I just made these and they are amazing. I didn't measure the cheese too carefully so there was somewhere between 3-4 cups in the end. They came out wonderfully. They weren't completely hard like a cracker or soft like a scone. They were kind of chewy and perfect! Thank you for the recipe. I have a feeling I will be making this over and over again.

As an Aussie, I must admit that I have never heard of Aussie Busters but they do look tasty. Maybe those New Zealanders are trying to shove us some busters so that they can steal our pavlova's out from under our noses? ;)

Thank you so much for this delicious recipe! I made these for Halloween by turning them into mummies - I cut the biscuit in rectangles and wrapped them in bandages.... You can see the pictures on my blog http://afracooking.wordpress.com/2012/11/04/cheese-biscuits-disguised-for-halloween/

These were a childhood staple. And your recipe is my go-to every time I want to be transported back in time. Thank you! (And for anyone out there who hasn't made this recipe - do! It's simple and ridiculously satisfying.)

These are a childhood staple - and anytime I want to be transported back in time, I use this recipe! Thank you! - sidenote: for anyone who hasn't made this recipe - do! It's simple and tremendously satisfying.

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